Composition of foods
Subtitle: raw, processed, prepared
By: by Consumer and Food Economics Institute.
Contributors: Watt, Bernice Kunerth, 1910-
Edition: Rev.
Series: Agriculture handbook -- no. 8; Agriculture handbook (United States. Dept. of Agriculture) -- no. 8.
Publisher: Agricultural Research Service, U.S. Dept. of Agriculture : for sale by the Supt. of Docs., U.S. Govt. Print. Off.
Published: 1976
Place of publication: Washington
Language: eng
Subjects: Food -- Composition -- Tables.
Notes: A revision of the 1963 ed. by B. K. Watt.

Vols. 3-16, 20-21: loose-leaf for updating.

Includes bibliographies and index.
Table of contents: title: 1. Dairy and egg products.; title: 2. Spices and herbs.; title: 3. Baby foods.; title: 4. Fats and oils.; title: 5. Poultry products.; title: 6. Soups, sauces, and gravies.; title: 7. Sausages and luncheon meats.; title: 8. Breakfast cereals.; title: 9. Fruits and fruit juices.; title: 10. Pork products.; title: 11. Vegetables and vegetable products.; title: 12. Nut and seed products.; title: 13. Beef products.; title: 14. Beverages.; title: 15. Finfish and shellfish products.; title: 16. Legumes and legume products.; title: 17. Lamb, veal, and game products.; title: 18. Baked products.; title: 19. Snacks and sweets.; title: 20. Cereal grains and pastas.; title: 21. Fast foods.; title: 22. Mixed dishes.